French Onion Soup

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The family loved it. Used mozzarella and provolone rather than gruyere. Will definitely allow more time to cook down the onions next time.

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This was probably the best soup I've ever made. I used about half of the suggested red wine (I'm not much of a red wine person... I know, I know and used a gruyere/mozzarella blend on the bread and it still came out delicious. This is a keeper!

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really great recipe! Just use huge onions. I used 2 giant white ones and 2 giant yellow ones. They carmelized in about 40 minutes, the wine cooked down in about 40 minutes too. The result is great, restaurant-quality French onion soup. Thanks Tyler, loved this one!

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This is a classic recipe for the French Onion you're craving. It will satiate your desires and is simple enough to master in one meal. Enjoy!!

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This French Onion soup is amazing! Perfect for cold winter nights. I followed the recipe pretty closely. Used yellow onions for this recipe and thin sliced with a mandolin. As expected caramelizing the onions took at least 25 minutes, but it was necessary. Made sure to use a higher quality beef broth (not generic or Swanson's. Tried both serving methods, and found toasting the baguettes and melting the cheese to make very large "croutons" worked better. Making it again tonight!

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Phenomenal!

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This is an amazing French Onion Soup! Love, love, love the flavors. I agree with some of the other reviews.... caramelization took way longer than 25 minutes and don't think I ever reached a state of dry onions. I only used 2 tbsps of flour because onions appeared to just be getting pasty. We are also vegetarians, so I used vegetable broth instead of beef broth. The finished product was simply delicious!

I would have loved slightly more description in the ingredients... what type of onions to use, how much garlic (in measurements, but I just went with cooking instinct and it was wonderful!

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Fabulous! We've had "French Onion Soup" on many restaurants. I think they try to "Wow" us with way too much cheese. And I don't think they are using the Grueyer, just lots of Mozzerella. Hubs Loved this tonight! I would probably use either larger onions or one or two more, but as it was was simply delicious! Will also try toasting the french baguette with cheese and serve on the side as an alternate dish.

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Absolutely delicious with wonderful, deep flavor.

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Awesome! But, only gave 4 stars because it took 3x as long to caramelize the onions....even after adding some sugar to try to assist the process. I also cooked the wine down, but would probably never get the onions to be "dry" since they were still sweating after over an hour. So, after over 3 hours in the kitchen....had a wonderful soup!!! Can't wait for the left overs!

Also, agree with BosleyGrandma.....would prefer the amount of onions be listed in cups vice number (maybe in parenthesis for assistance while shopping as well as garlic. (I've had garlic cloves that were 1/2 teaspoon and ones that were 1/2 tablespoon...so...really, how much?